Chayote-jicama salad

Try our refreshing chayote-jicama salad bursting with crisp, juicy flavors, perfect for a light and revitalizing dish that will tantalize your taste buds.

Ingredients:

• 1/3 cup fresh lime juice
• 1 tablespoon vegetable oil
• 1/2 to 1 red jalapeno, thinly sliced, seeds removed
• Kosher salt
• 2 medium chayotes (Mexican squash)
• 1/2 small jicama
• 5 medium carrots

Instructions:

1. Combine lime juice, vegetable oil, jalapeno, and 1/2 teaspoon of salt in a medium bowl. Cut the chayotes into thin wedges after peeling them. Peel the jicama, then thinly slice lengthwise and cut crosswise into strips. Slice the carrots thinly. Mix the vegetables with the dressing and add salt to taste. Chill in the refrigerator for up to 4 hours. Image by Anna Williams

Summary:

• Calories: 418 kcal
• Fat: 16 g
• Protein: 8 g
• Carbs: 71 g
• Potassium: 1878 mg
• Magnesium: 115 mg